Chuck Roast Beef Stroganoff

Ingredients

• 2 tablespoons vegetable oil

• 4 pounds Certified Piedmontese boneless chuck roast

• 1 teaspoon kosher salt

• 1/2 teaspoon coarse ground black pepper

• 1 yellow onion, chopped

• 1/2 can stout beer

• 8 ounces cremini mushrooms, sliced

• 3 cloves garlic, minced

• 2 cups beef broth

• 1 tablespoon Dijon mustard

• 1 tablespoon Worcestershire sauce

• 1 teaspoon dried thyme

• 1 teaspoon paprika

• 1/2 cup sour cream

• 16 ounces egg noodles, cooked a minute shy of done

Instructions

1. Sear the chuck roast in a pan, while the roast is cooking add the onions and garlic to the pan with salt and pepper.

2. When the roast has a nice crust and the onions are translucent deglaze the roast with ½ can of stout beer.

3. Add the broth, Dijon mustard, Worcestershire sauce, thyme, and paprika.

4. Place meat and sauce in a pressure cooker, slow cooker, or remain in your Dutch oven.

5. Cook on low heat for 8 hours or on high heat for 4 hours, unless it is in the pressure cooker, let it cook for a little over an hour.

6. Remove meat from the slow cooker and gently break apart with two forks.

7. Cook egg noodles just a minute shy of package instructions.

8. Mix sour cream and mushrooms into sauce and add in the egg noodles, stirring to coat.

9. Top with the chuck roast.